anyone have any good recipies?
cube potatoes 3/4" dice cut up onion, sweat in tbs bacon fat till translucent. dice up carrot small dice, toss in with onions. mince couple of garlic cloves, toss in after onions are almost done, cook till fragrant. you could dice up some celery and cook at the same time as the onions and carrots if you want. don't let the garlic scorch as it will make things bitter. when the onions are done, toss in the potatoes along with enough water/ stock to cover and cook till tender. don't put too much water in, as you're going to add more liquid at the end. you just need enough to cook the potatoes. when the taters are tender, turn down the heat, throw in a cup or so of milk/half and half or your desired dairy. do not boil, just bring it up to simmer and heat it through.adjust your seasoning- salt and pepper and enjoy. sometimes i'll throw in a little herb bundle with the potatoes and remove before serving. you can also throw in some cayenne or other hot pepper to taste.
serve w/ crackers or crusty bread and butter.
3 to 4 potatoes - cut up into cubes.
1 large white onion
3 stalks of celery
2 to 3 tablespoons salted butter
2 to 3 cups water
5 chicken boullion cubes
1/2 teaspoon garlic powder
salt to taste - I prefer not to salt at all as the boullion has a lot of salt as well as the butter. You can always add salt later.
1 cup heavy cream
1 cup shredded cheddar cheese
Note: these amounts aren't set in stone. +/- whichever way you like.
Finely diced fresh jalapeno pepper
Bacon - diced up and fried
Fresh diced tomatoes
Diced green onions
Start with a large cooking pot.
Dice up the celery and onion.
Saute veggies in butter until translucent.
Add water, potatoes, boullion cubes, garlic powder.
Go easy with the water as a lot of water will come out of the potatoes. Use enough to cover the potatoes.
Bring to low boil, stirring as needed to mix.
Cook about 20 minutes until potatoes are soft.
Remove from heat.
Mash the potatoes in the pot.
Fold in the heavy cream and cheese.
Stir until well blended.
In a large pot bring 4 med size potatoes to a boil. Let cook till soft.
While the potatoes are cooking.
Brown sausage and bacon in med frying pan. Drain fat and set aside.
Saute onion in the same frying pan.
Drain the water from your potato pot and return the potatoes to the pot.
Add sausage, bacon and onion to chicken broth. Add heavy cream, enough to turn the broth white. About 1 to 4 ratio of heavy cream to chicken broth.
Add red pepper flakes and fresh ground pepper to taste.
6 pieces of salt pork
3 lbs. potatoes peeled & cubed (use the older ugly ones)
1 qt UHT milk
3 stalks celery, chopped
1 onion, chopped
shredded cheese to taste
fresh ground pepper
Peel potatoes and cut into 1-inch cubes.
In a large pot over high heat, combine the potatoes with water to cover and boil for 10 to 15 minutes, or until tender.
Cut salt pork 2 inch pieces and fry in a skillet until done. Stick to the side.
In a cast iron skillet over medium heat, sauté the celery and onion in the bacon drippings until onions are translucent. About 10 minutes.
Drain all but about 2 cups of the water from the potatoes replace with UHT milk. Transfer the onion and celery mixture to the pot. Reduce heat to low and season with salt and pepper to taste.
It's not as good as fresh potato soup, but instant soup mix is great for days you just don't want to cook. Throw in some bacon bits, cheese, or canned chicken and you have a good meal.
Powdered Potato Soup Mix
One batch fills one quart jar.
2 c. instant mashed potato mix (use the one with the least amount of "components")
1 ½ c. powdered milk
2 Tbsp. low-sodium chicken boullion
2 tsp. dried onion
1 tsp. dried parsley
¼ tsp. pepper
¼ tsp. dried powdered thyme
1/8 tsp. turmeric
1 ½ tsp. seasoning salt
Mix all ingredients together. Put in an air-tight container and store in a cool, dry place.
To make into soup: combine 2/3 c. soup mix with 1 c. boiling water (2:3 ratio). Stir well.
I have a great one. tag for later.